Best Wax Bean Pea And Chorizo Salad Recipes

Traditional Three Bean Salad image

Provided by ccormia

Time 8h55m

Yield 6

Number Of Ingredients 12

1 (16 ounce) can green beans, drained
1 (16 ounce) can yellow wax beans, drained
1 (16 ounce) can red kidney beans, drained
1 cup chopped onion
1 cup chopped celery
1 cup chopped green bell pepper
1 (4 ounce) jar chopped pimento peppers, drained
½ cup vinegar
½ cup vegetable oil
¼ cup white sugar
¼ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste

Steps:

Mix green beans, yellow wax beans, kidney beans, onion, celery, green bell pepper, and pimento peppers in a bowl.
Combine vinegar, oil, sugar, salt, and pepper in a saucepan; bring to a boil. Cook and stir until sugar is dissolved, about 5 minutes. Remove saucepan from burner and pour dressing over bean mixture; toss to coat. Refrigerate until flavors blend, 8 hours to overnight.

Nutrition Facts : Calories 310 calories, Carbohydrate 31 g, Fat 18.7 g, Fiber 8.5 g, Protein 6.4 g, SaturatedFat 2.9 g, Sodium 733.6 mg, Sugar 12.8 g

Cousin Annie's Chick Pea and Chorizo Summer Salad image

Provided by hxnnxh

Categories Vegetable

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

1/2 tablespoon olive oil
1 onion, finely chopped
1 large garlic clove, pressed
1 red chili pepper, deseeded and finely chopped
8 ounces chorizo sausage, skinned and cut into slices of about 1/4 inch
6 roasted red peppers (from can)
1 tablespoon white wine vinegar
15 ounces chickpeas, drained
2 tablespoons parsley, chopped
2 avocados, diced
4 ounces black olives, sliced
salt and pepper

Steps:

Heat oil in skillet, cook onions and garlic until softened, not browned. Add chili pepper and chorizo and keep cooking until chorizo is slightly crisp.
Slip mixture in a bowl, add chick peas, roasted pepper, parsley, pepper, avocados, olives and vinegar. Season with salt and pepper.

Nutrition Facts : Calories 407.2, Fat 28.3, SaturatedFat 7.4, Cholesterol 33.3, Sodium 825.4, Carbohydrate 26.3, Fiber 8.7, Sugar 1.6, Protein 14.6

Warm Wax Bean Salad with Roasted Tomatoes and Sun-Dried Tomato Dressing image

Provided by Trisha Yearwood

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 10

1/2 cup oil-packed sun-dried tomatoes, drained, plus 1/3 cup of the oil (or use olive oil)
1 tablespoon red wine vinegar
1 tablespoon balsamic vinegar
1/2 teaspoon honey
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 cups mixed color cherry tomatoes, cut in half
1 small red onion, thinly sliced
2 tablespoons olive oil
1 pound wax beans (or green beans if not available), trimmed

Steps:

For the sun-dried tomato dressing: Put the sun-dried tomatoes, red wine and balsamic vinegar, honey and some salt and pepper in a blender and puree until smooth. With the blender running, slowly drizzle in the oil until well combined.
For the salad: Preheat the oven to 425 degrees F. Bring a large pot of water to a boil with a little salt.
Toss the tomatoes and red onions with the olive oil and some salt and pepper in a bowl. Put the mixture on a parchment-lined baking sheet and roast for 20 minutes.
Meanwhile, add the beans to the boiling water and cook for 3 minutes. Drain and rinse with cold water. Set aside.
Remove the tomatoes and onions from the oven after 20 minutes, add the beans and toss. Roast for another 5 to 10 minutes.
Transfer the bean mixture to a serving bowl and toss with some of the sun-dried tomato dressing.

Wax Bean, Pea, and Chorizo Salad image

Provided by Shelley Wiseman

Yield Makes 12 servings

Number Of Ingredients 6

2 bunches new onions (1 inch in diameter), trimmed, or 1/2 pound boiling onions
1 pound fresh peas in pods, shucked (1/2 to 1 cup)
2 pounds wax beans, trimmed
3 ounces Spanish chorizo (cured sausage; 5 inches long),peeled, halved lengthwise, and sliced 1/8 inch thick
1/4 cup extra-virgin olive oil
1/4 cup Sherry vinegar

Steps:

Cut an X in root end of each onion, then cook onions in an 8-qt pot of boiling salted water (2 1/2 tablespoons salt for 5 quart water) until tender, 8 to 10 minutes. Transfer with a slotted spoon to an ice bath to stop cooking (keep pot of water at a boil), then drain onions well. Discard any skins and squeeze onions at stem end so small layers slip out separately.
Boil peas until just tender, about 2 minutes, cooling and draining in same manner as onions, then wax beans, 4 to 6 minutes. Transfer onions, peas, and beans to a large serving bowl.
Warm chorizo, oil, and vinegar in a heavy medium skillet over medium-low heat. Remove from heat. Add 1 tsp salt and 1/2 tsp pepper, then pour over vegetables and toss to coat.